Pakudi
Crispy, bite-sized fritters made from spiced chickpea flour, deep-fried to golden perfection. A classic Indian tea-time snack that's also perfect for adding to kadhi or raita for extra texture and flavor.
For 4 servings
Prepare the Batter
- In a medium mixing bowl, sift the besan to remove any lumps. Add the ajwain, turmeric powder, red chili powder, hing, baking soda, and salt. Whisk the dry ingredients together to combine.
- Gradually pour in the water while whisking continuously to form a smooth, thick, and lump-free batter. The ideal consistency is similar to a thick pancake batter—it should coat the back of a spoon and drop slowly.
- Whisk the batter vigorously for 3-4 minutes. This incorporates air, which is key to making the pakudis light and fluffy. Set the batter aside to rest for 10 minutes.
Heat the Oil
- Pour the vegetable oil into a kadai or a deep, heavy-bottomed pan. Heat it over a medium flame.
- To check if the oil is at the right temperature (around 175°C / 350°F), drop a tiny bit of batter into it. If it sizzles and rises to the surface immediately without browning too quickly, the oil is ready for frying.
Fry the Pakudis
- Using a teaspoon or your fingers, carefully drop small, bite-sized portions of the batter into the hot oil. Do not overcrowd the pan; fry in batches to maintain the oil temperature and ensure even cooking.
- Fry the pakudis for 4-5 minutes, turning them occasionally with a slotted spoon. They should be evenly golden brown and crispy on all sides.
- Continue frying in batches until all the batter is used.
Drain and Serve
- Once the pakudis are golden and crisp, use a slotted spoon to remove them from the oil, letting any excess oil drip back into the pan.
- Transfer the fried pakudis to a plate lined with paper towels to absorb any remaining oil.
- Serve hot with mint-coriander chutney, tamarind chutney, or a cup of masala chai. They can also be cooled and added to dishes like Kadhi Pakora or Dahi Bhalla.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The consistency of the batter is crucial. If it's too thin, the pakudis will absorb excess oil. If it's too thick, they will be dense and hard inside.
- 2Resting the batter for at least 10 minutes allows the besan to hydrate fully, resulting in a better texture.
- 3For extra crispy pakudis, add 1 tablespoon of rice flour to the dry ingredients.
- 4Maintain a consistent medium heat while frying. If the oil is too hot, the pakudis will burn on the outside while remaining raw inside. If it's too cool, they will become greasy.
- 5A secret tip for fluffier pakudis is to add 1 tablespoon of the hot frying oil to the batter just before you start frying and whisk it in well.
Adapt it for your goals.
Vegetable Pakudi
Add finely chopped onions, spinach (palak), fenugreek leaves (methi), or grated potatoes to the batter for added flavor and texture.
Paneer PakudiPaneer Pakudi
Dip small cubes of paneer into the batter and fry until golden for a delicious, protein-rich snack.
Spicier VersionSpicier Version
Add 1-2 finely chopped green chilies and 1 tablespoon of chopped fresh cilantro to the batter for an extra kick of heat and freshness.
Why this is on our healthy list.
Good Source of Plant-Based Protein
Besan (chickpea flour) is a great source of vegetarian protein, which is essential for muscle repair and building body tissues.
Aids Digestion
The inclusion of spices like ajwain (carom seeds) and hing (asafoetida) is traditional in Indian cooking as they are known to aid digestion and prevent bloating.
Rich in Fiber
Chickpea flour provides dietary fiber, which helps in maintaining a healthy digestive system and promoting a feeling of fullness.
Frequently asked questions
A serving of Pakudi (about 0.5 cup or 65g) contains approximately 180-220 calories, primarily from the besan and the oil absorbed during deep-frying.